Last updated November 17, 2018
Learn the one technique that is the secret to champion chili + instructions for how to prepare this winning recipe on the grill, smoker, oven or slow cooker.
I’ve entered and won a few chili cook-offs in my life. One of the things that always helps put me over the top is using tri-tip. It’s so much sexier than ground beef because you get thick meaty chunks in every bite.
I rub it liberally and smoke it to medium rare for about one hour. Then, it gets sliced into bite-size cubes that really impress the judges.
My Winning Technique
The one technique that is the secret to champion chili is layering in your seasonings throughout the cook. At each stage, the seasoning will melt into the chili base with different intensity, creating a harmony of spices.
I saute the cubed meat with a few spices. Then, I add more spices when I add the beef stock and other ingredients. Just before serving, another round of spices gets mixed in for that final wow factor.
Alternate cooking methods
Pellet Grill: Fill the hopper with your favorite pellets. Set the temp to 250 degrees.
Kettle Grill: Place lump charcoal on one half of the grill. Light and adjust the vents until the temp registers 250. Add cherry wood chips for added flavor. Place the meat on the side without coals.
Oven/Stove Top/Slow Cooker: Roast the tri-tip in a 250-degree oven, until it reaches 130 degrees. Chop and sauté the meat in a large pot on the stove top with 1/2 teaspoon liquid smoke. Then, finish the recipe on the stove over medium-low heat, or dump everything into a slow cooker and cook for 6-8 hours on low, adding rub at the end.
Instead of canned beef stock, try Kitchen Accomplice Beef Bone Broth Concentrate. One bottle makes 14 cups of stock. For this recipe, just mix 2 tablespoons of the concentrate with 2 cups of water. Store the bottle in the fridge, until you need stock again. I dig this stuff because it takes up a lot less room in your pantry, and you’re not paying extra for a soup company to add water.
Champion Chili Recipe with Smoked Tri-Tip
- 2.5 pound tri-tip
- 5 tbsp Code 3 Spices 5-0 Rub
- 5 tbsp Code 3 Spices Backdraft Rub
- 2 cups beef stock
- 28 ounce can san marzano crushed tomatoes
- 32 ounces canned kidney beans
- 32 ounces canned navy beans
- 1 bay leave
- 2 dried chiles
- Heat grill to 250 degrees with indirect heat (see alternate cooking methods below).
Rub tri-tip with 2 tablespoons 5-0 and 2 tablespoons Backdraft Rub. Smoke to an internal temperature of 130F (about 45 minutes to 1 hour). Rest for 15 minutes.
Place the Dutch oven on the grill over indirect heat, and increase the heat to 350 degrees.
Cube meat. Add it along with 1 tablespoon of each rub to the Dutch oven. Sauté with the grill lid closed for 15 minutes, stirring occasionally.
- Add beef stock, tomatoes, beans, bay leaf, chiles and 1 tablespoon more of each rub. Close the grill and simmer for 2 hours, stirring every 30 minutes. (do not put the lid on the pot).
- Finish by stirring in 1 tablespoon more of each rub, remove the dried chiles and bay leaf, and serve.